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Low Carb, Sugar Free Sweetened Condensed Milk
This keto low carb sweetened condensed milk is rich, creamy, and tastes like the real thing. It’s just what you’ve been waiting for to take your keto baking to the next level.
Low carb baking recipes can be hard to find when you don’t want to sacrifice flavor and texture, but this DIY sweetened condensed milk recipe is sugar free and delicious; you won’t even be able to tell that there’s a difference!
And if you need a dairy free sweetened condensed milk recipe, there’s a link at the end just for you!
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I am also an affiliate with Trim Healthy Mama. There are affiliate links used in this post.)
This keto sweetened condensed milk is also perfect for THM S baking recipes since it’s a Trim Healthy Mama S Fuel. No need to give up your favorite drinks and treats just because you’re eating healthy!
LOW CARB SWEETENED CONDENSED MILK
Low Carb sweetened condensed milk can be used for many things, not the least of which is homemade coffee creamer, and delicious Sugar Free Fudge.
But the real reason I wanted my own is because of this recipe for Almond Joy Cookies! Oh yes, you read that correctly…THM S, low carb Almond Joy Cookies that you can enjoy without the guilt!
But don’t limit yourself to those recipes; the sky is the limit! In fact, I’ll be sharing some of my favorite low carb treats below that you can use this homemade sweetened condensed milk with.
Try it in your iced coffee, drizzled on some low carb crepes, or anything else you can think of.
Be sure to test it out on whatever yumminess your heart is desiring!
I know there are many low carb, sugar-free sweetened condensed milk recipes, but I wanted one of my own so I could refer back to it in future recipes and know that it was “just right.”
This 3-ingredient, simple to make keto condensed milk is the perfect fit.
TIPS FOR MAKING SUGAR FREE SWEETENED CONDENSED MILK
A lot of people had mentioned that they had trouble getting the liquid to “condense,” so I created a video just for you. Now you should be able to do it with no challenges…isn’t that exciting?
In the video you can see exactly what it should look like when it is ready; isn’t it lovely?!
This recipe uses Trim Healthy Mama Gentle Sweet, which is my all-time favorite low-carb, sugar free sweetener. There is absolutely no aftertaste!
That’s because this low carb sweetener is a powdered blend of xylitol, erythritol, and stevia instead of just being one of them.
If you don’t have access to the Gentle Sweet, it is easy to make your own Low Carb Powdered Sugar to use as a substitute.
(Please be aware that xylitol is deadly to dogs, but Trim Healthy Mama has produced a Xylitol-Free Gentle Sweet. That would be perfect for dog owners!)
Now onto the tips for making this low carb sweetened condensed milk…
Stay by your pan
Making low carb sweetened condensed milk at home isn’t hard, but it does require your attention. Be sure to stay with your pan and not walk away.
If you do, it “may” boil over voraciously and cause your 7 year old daughter to come screaming into the next room. (Ahem. I may or may not have done this and it may or may not have made an awful mess).
Use the right pan
The larger the surface area of your pan, the faster your “milk” will reduce, so use a large shallow pan if you have one. This one is just right.
Refer to the video to know when your sugar free sweetened condensed milk is the perfect consistency.
It shouldn’t take hours to condense (unless you double or triple the recipe), but using a large shallow pan helps make it as short a time as possible.
Please note, it also will continue to thicken as it cools.
Storing your homemade sweetened condensed milk
If you do not use it right away, it should be stored in the refrigerator.
When you refrigerate it, it will likely firm up, to a soft fudge-like consistency.
This is dangerous, because then you’ll want to eat it with a spoon! But otherwise, it’s a great solution that allows you to make a double (or triple!) batch.
If you need to use it for a recipe, simple microwave it for about 10 seconds, give it a good stir, and it should be ready to use in your low carb baking recipe.
And you can stir the “fudgy” homemade condensed milk right into your hot coffee. Mmmm.
You could also place the jar in a small pot of water on the stove (over medium heat) for a few minutes to achieve the same results. (Be sure to place the jar in cool water and heat gradually so you don’t crack your jar!).
USES FOR SWEETENED CONDENSED MILK
Here are some delicious Trim Healthy Mama recipes that use sweetened condensed milk:
3 Ingredient Coconut Macaroons
2 Ingredient Peanut Butter Fudge
Holiday Praline No-Bake Cookies
And seriously, you may want to make a double batch. This low carb sweetened condensed milk is seriously amazing!
And . . . if need a low carb, dairy free condensed milk, there’s no need to miss out! Here is a 2 Ingredient Dairy Free Sweetened Condensed Milk Recipe just for you.
If you want low glycemic friendly weekly menus, printable shopping lists, and MORE, check out the My Montana Kitchen Table!
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If you make a recipe and love it, please leave a comment on my Facebook Page or tag me on Instagram (my_montana_kitchen_thm)!
Sweetened Condensed Milk
Ingredients
- 2 Cups Heavy Cream
- 2 Tablespoons Unsalted Butter
- 1/3 Cup Gentle Sweet
(or use the DIY version listed in the notes section)
Instructions
- Place all ingredients in a medium sized saucepan or skillet* (*see notes below) over medium heat.
- Bring to a boil, then reduce heat and simmer until reduced by nearly half, stirring several times to prevent scorching. (You should not have to stir continuously, just once in a while.)
- This will take between 15-20 minutes.
- The end product should be thick and gooey (and delicious)!
- Makes approximately 1 -1 1/2 cups of Sweetened Condensed Milk.
Kim | Low Carb Maven says
October 6, 2016 at 9:20 pmThis looks good Sarah. I had to chuckle at your unattended stove story, that happened to me once. Lol. Thanks for sharing.
Tasha says
October 6, 2016 at 10:12 pmYour post couldn’t have been better timed! Someone asked me for a low carb version of sweetened condensed milk just the other day and I was totally at a loss. This is perfect! I’ll definitely be sharing, thank you!
dsdjhardy says
October 6, 2016 at 10:19 pmAwesome! Thank you!
Kathy says
July 20, 2018 at 6:25 pmI am hesitant to use the sweetener you suggest because it is made in China. where there are fewer restrictions on products made there. Is there another alternative sweetener that is a bit safer?
Sarah Hardy says
July 21, 2018 at 3:03 pmHi Kathy, I appreciate your concern. Trim Healthy Mama is very responsible with the production of all of their products, and they even have shared videos of their visits to China and conversations with the people who produce the stevia for their products. You can find out more at trimhealthymama.com. You could use Pyure for this recipe, but half the amount. 🙂
Janell Young says
November 16, 2019 at 11:02 amThanks, Kathy, for expressing what I have been wondering–your well-placed concern over Chinese imported foods. No one seems to be concerned about the fact that most of the stevia, erithrytol and xylitol come from China (as well as many other supplements and spices!) I’m glad someone else has made this connection. Unfortunately, I am afraid Puyre probably comes from there, as well because I was told that Swerve and Stevita are the only ones that doesn’t come from China! And that, after stevia was brought to USA from being native to South America. I can’t figure out why no company is trying to build into South America, and develop their stevia industry.
Keri B says
October 7, 2016 at 7:50 amLooks yummy!
Georgina says
October 7, 2016 at 8:11 amThis looks so good I think I’d just eat it with a spoon!
dsdjhardy says
October 7, 2016 at 11:39 pmUm, yes, I did not heed my own advice. I did eat it with a spoon – it is amazing after it sits in the fridge and firms up! Oh my!
Maya | Wholesome Yum says
October 7, 2016 at 9:28 amThanks for sharing this recipe! I love sweetened condensed milk in my coffee. Can’t wait for the almond joy cookies recipe!
Libby Leatherwood says
October 7, 2016 at 9:37 amI just made this and I have to tell you it is the closest thing to the real condensed milk that I have tasted. I LOVE it. After I made it I took some out and added squeezed some lemon juice in it and I was doing a “happy dance” all over the kitchen. Tasted like a lemon pie my mother used to make using condensed milk and egg yolks and lemon juice! Thank you so much and I can’t wait to see what you are going to do with this….
dsdjhardy says
October 7, 2016 at 12:47 pmAwesome! I think it tastes pretty close to the “real deal!”
Gwen says
October 29, 2019 at 9:58 pmI make that lemon pie , now I can use a low carb milk.
STACEY says
October 7, 2016 at 11:08 amSuch a great idea! I’ve never made condensed milk before.
Katrin says
October 11, 2016 at 6:59 amWhat a great idea! I’ll have to try this recipe asap 🙂
Linds says
October 12, 2016 at 9:54 amHow long does this keep in the fridge?
dsdjhardy says
October 12, 2016 at 10:27 amI would say probably 2 weeks. I can’t seem to keep it around for more than a couple days! 🙂
Gayla says
February 9, 2017 at 12:31 pmDo you know how many carbs are in the cookies?
dsdjhardy says
February 10, 2017 at 10:34 amIn the Almond Joy Cookies there are about 1.2 net carbs per cookie.
Andrea says
September 10, 2017 at 12:54 pmCould you use half and half in place if cream?
Sarah Hardy says
September 10, 2017 at 10:33 pmPerhaps, but I’m not sure. The heavy cream is so thick. I’m not sure how well half and half would reduce. If you give it a try, please let me know how it turns out! I would love to know!
Nan says
September 3, 2018 at 2:56 pmI used half and half because my store was out of the heavy cream and it turned out great.
Stephanie says
October 12, 2016 at 2:56 pmThis looks amazing along with those almond joy cookies of yours! Can I use a liquid sweetener such as maple syrup, or else perhaps coconut sugar? How would I know what ratio? Thanks!!
dsdjhardy says
October 12, 2016 at 6:11 pmI would think you could use coconut sugar, but I wouldn’t know what the ratio should be. Sorry, I don’t often use coconut sugar!
Megan says
October 14, 2016 at 8:43 pmI have been trying to make this for the Almond Joy Cookie recipe and it’s just not coming out! The only thing I can find is “Heavy Whipping Cream” from Land O’Lakes in the near by grocery stores and I’ve been using a generic stevia blend for the “sugar”. It’s just not thickening/reducing/condensing. I’m not sure what I’m doing wrong other than maybe the ingredients. Medium heat (electric stove top), reduce to simmer after boiling point. It’s been over 20 minutes, put it in the fridge for another 15 to see if it thickened. No dice. I have it back on the stove but I really just don’t know how I’m messing this up!
dsdjhardy says
October 14, 2016 at 11:43 pmI’m so sorry you are having trouble! I have not personally tested this with any other sweetener besides Gentle Sweet. If you are using a stevia blend, could it be a bulk issue? (I assume you are not using 3/4 cup.) It should boil until it is reduced by about half. Also, if you have any gluccie, you could sprinkle some of that on to help it thicken.
Tamara says
November 7, 2016 at 9:51 pmI had to boil mine (electric stove) for about 55 minutes before it finally thickened up. I simmered on a 2 for 20 minutes and it was still pretty runny, so I turned it up to a 4 and stirred constantly for another 35 minutes before it finally got “thick and gooey”. I used ground Pyure in the same ratio as the Gentle Sweet, as well as the Heavy Whipping Cream.
Karen says
November 17, 2016 at 1:40 pmThanks for you comment. I am making this now and using Puyre also. It’s been simmering for 30 min and just beginning to thicken. I’ll leave it on a little longer.
Derek says
September 19, 2017 at 11:26 pmTy so much for this info! I’m on a very strict budget being on disability so I can’t go buy gentle sweet from Amazo, they don’t take food stamps for then. Puyre, however, is available at my grocery store and voila! It”s much more affordable that way! Tyvm again!
Kylee says
January 9, 2017 at 5:29 pmI had to boil mine for at least an hour to get it to thicken!
dsdjhardy says
January 9, 2017 at 7:34 pmI’m sorry. I’ve found that it helps a lot if you use a pan with a larger surface. Hope you enjoy!
Kim says
October 15, 2016 at 5:57 pmI used the same ingredients as the recipe and let it soft boil while stirring occasionally for 20 minutes. While it is thicker it is definitely not as thick as the pictures you have. Will it thicken as it cools or do I need to boil it for longer?
dsdjhardy says
October 15, 2016 at 8:25 pmIt should boil until it is reduced by half. It does thicken some as it cools as well.
Sarah S says
October 22, 2016 at 8:45 pmDo you store this in the fridge or at room temp? I am wondering if it will harden in the fridge? That’s what happened with another sweetened condensed milk recipe I tried! 🙁
dsdjhardy says
October 22, 2016 at 9:24 pmI store it in the fridge, and yes, it does harden (and tastes like vanilla fudge!). I just put it in the microwave for a few seconds to melt it when I need it.
Kate says
April 22, 2017 at 4:16 amWhen i heated it up in the microwave to use after being in the fridge the cream part separated from the butter part and was kinda gross :S
Candace says
October 24, 2016 at 5:49 pmI wonder if this recipe could be canned?
dsdjhardy says
October 24, 2016 at 10:05 pmI honestly don’t know . . . I hadn’t thought of it!
Donna says
October 25, 2016 at 6:17 pmHow could it be made dairy free? Could I use coconut cream?
dsdjhardy says
October 26, 2016 at 8:14 amI believe you could, but you probably would have to cook it longer. I can’t guarantee results as I haven’t had success with it! 🙂
Dawn says
October 30, 2016 at 12:28 pmI think this would be awesome for a pumpkin pie! I’d like to try it this Thanksgiving. Have you made one with this recipe? Thanks!
dsdjhardy says
October 30, 2016 at 3:29 pmNo, I haven’t used it for that, but I have some awesome fudge recipes coming soon! If you use it for a pie, please stop back here or on my FB page and let me know how it turns out! 🙂
Dawn says
October 30, 2016 at 9:42 pmOk I will, I think I’ll be brave and try it. If you come up with a recipe for pecan pie, minus the HFC syrup, let me know!!
Cheryl says
October 30, 2016 at 4:43 pmCould this be done in a crockpot? I need to do several batches for holiday recipes.
dsdjhardy says
October 30, 2016 at 10:03 pmI’m sorry, but I do not know. I’ve never made it that way before. If you try it, please stop back here or on my FB page and let me know how it turns out! That would be super handy for multiple batches!
Paige says
November 1, 2016 at 1:16 amI have a stupid question. I always see recipes that just say ‘butter.’ Should that be salted or unsalted? Thanks for the help!
dsdjhardy says
November 1, 2016 at 10:45 amNot a stupid question! ? I use unsalted butter.
Lacey says
October 8, 2017 at 7:19 pmWhat happens if I use salted butter?
Sarah Hardy says
October 8, 2017 at 9:46 pmSalted butter should work fine.
Liza says
November 1, 2016 at 11:29 pmIf anyone makes thus with coconut milk instead of cream, plz let us know how it worked out. Thanks
Autumn says
November 5, 2016 at 9:57 pmI just made these and I have no idea what went wrong, but the oddest thing happened. I was watching these bake and about minutes in, clear liquid started pouring out of each cookie. It covered almost the entire baking sheet so the cookies were basically sitting in a pool of liquid. The only thing I can think of is perhaps my condensed milk broke since it contains butter? I did notice that it had a bit of a strange consistency when it was done simmering. It almost looked grainy. Ever had this happen?
dsdjhardy says
November 6, 2016 at 7:37 amHmmmm . . . No, I have never had my milk turn out grainy. What kind of sweetener did you use? The first couple of times I made the cookies, thy did run a bit. Finally, I stopped using parchment or a silicone mat, and I just bake them right on the tray. That seemed to help some.
Leslie L says
December 9, 2016 at 3:13 pmThis happened to me today. I went to check on them at around the 12 minute mark and there was clear liquid pouring out of them (and they were all well past golden brown!) I took them out and they were all a gooey mess. I put the pan in the freezer for a few minutes and the sweetened condensed milk had hardened in a pile in the corner of the baking sheet. Once I chilled them the cookies had firmed up enough for me to scrape them off the pan but I don’t know why that liquid was leaking out of them!
dsdjhardy says
December 28, 2016 at 9:55 pmI have not had that happen, but I think it may help to chill the dough before you bake them. I have also made them in a bar pan or muffin tin.
Tamara says
November 7, 2016 at 1:19 pmThis has been simmering on my stove now for 45 minutes. While it has reduced somewhat, it is by no means “thick and gooey”. It is lightly coating the spoon that I’m stirring with, and kind of sticking to the sides of the pan, but it is still pretty runny. What am I doing wrong? ?
dsdjhardy says
November 7, 2016 at 9:20 pmIt should simmer until it has reduced by about half. It also will continue to thicken as it cools.
Melinda says
November 13, 2016 at 8:28 amWhy use the butter and heavy whipping? Why not use evaporated milk, and add your on plan sweetener? I can’t remember if it has to be cooked down more. I looked up how it’s normally made so I’m confused with the ingredients you are using….I’m thinking the whipping cream because it is heavy like condensed milk but lost when it comes to the butter. Lol
dsdjhardy says
November 13, 2016 at 1:50 pmEvaporated milk is higher in carbs than heavy whipping cream, and the butter gives flavor. 🙂
Liz says
November 17, 2016 at 8:07 amI too had to simmer mine for about an hour. I used the exact ingredients called for. It turned out fantastic, just took longer than planned. Can I triple or quadruple the recipe so it last a little longer(family of 9 here)
dsdjhardy says
November 17, 2016 at 5:00 pmAbsolutely, but it will take that much longer to reduce! Another reader told me she successfully made this in an Instant Pot if you have one of those. (Unfortunately, I do not!)
rwh says
November 22, 2016 at 7:23 pmCan you (or the reader who used the instant pot) post the directions on doing this in an instant pot? Thanks so much!!
dsdjhardy says
November 26, 2016 at 8:31 pmI do not have an instant pot, but these instructions came from one of my readers! “Dumped everything in the IP and gave it a stir. Close the lid manual 5 mins and then npr. Gave it a stir and then did manual 10 mins and npr and again did manual 10 mins and npr and then again manual 5 mins. Let it cool and it will thicken.”
Michele says
January 27, 2017 at 7:27 pmJust wanted to let you know that I followed these instructions above in my instant pot and they were perfect!
(I then added the peanut butter since I’m making fudge and mayyyyy have licked the spoon a couple time more than needed….but the warm pot helped the pb melt really really well. Can’t wait for the finished product, which is chilling in the fridge!)
Marijane says
March 7, 2019 at 7:52 pmWhat does npr stand for?
Leslie Garcia Rangel says
March 26, 2019 at 3:38 pmNPR stands for natural pressure release, I believe.
Barb says
November 21, 2016 at 12:48 pmExcellent! I doubled the recipe…it did take longer to reduce! However. I made some of your fudge too…and still have lots left over to play with! I have several recipes I would like to use with this! Thanks!
dsdjhardy says
November 21, 2016 at 11:30 pmAwesome! It is one of my favorites because it is so versatile!
Mona says
November 22, 2016 at 9:26 amDo you think it would freeze well?
dsdjhardy says
November 26, 2016 at 8:31 pmI’m not sure – I would be afraid it may separate.
Jessica says
November 22, 2016 at 9:57 pmThe thm world is going crazy with this with holiday baking! I am looking forward to trying it.
I am wondering if I could use it to make hard chewy caramels…i may need to play, but I know the (full sugar) caramels I made last year had sweetened condensed milk…wondering if I could mix this with the alldayidteamaboutfood.com recipe for caramel. Hmmmmm
farmerswife518 says
November 29, 2016 at 1:43 pmThis is absolutely amazing!! I think it should be renamed Can’tStopEatingItLikePudding. I am SO glad you mentioned not walking away while simmering. I got distracted by kids/phone/life and looked away, luckily to look back JUST IN TIME…times about 6 times lol.
Mine was at a pretty hard simmer/low boil for about 30 minutes and the consistency was perfect!! I ended up with about 1 1/4 cups, so I guess I could have reduced that down a bit more. I did add a tiny bit of vanilla when I took it off the heat = heaven 🙂 Thanks for the great recipe!
Sherri Hampton says
December 7, 2016 at 5:18 pmI don’t think your “life-changing” statement was an exaggeration! This stuff is amazing! I made s/f sweetened condensed milk with coconut milk using a recipe I found online, and it just wasn’t the same… This one tastes as good or better than Eagle brand! I added vanilla extract after reducing, just for fun. 😉 Working on another batch now so I can make the fudge…!
Evelyn Parsons says
November 18, 2017 at 6:50 pmIm going to add hazlenut extract and use this in my coffee!
Stephanie Otis says
December 21, 2016 at 11:35 amI just made a batch to have ready for making your fudge tomorrow! I tasted it and so yummy! Thank you for sharing!
Rebecca says
December 30, 2016 at 8:11 amI made this about a week ago because I was planning to make the Almond-Joy cookies. It took about 45 minutes for it to reduce and firm up, so I didn’t have time to make the cookies then. I just stored the SCM in the fridge until yesterday. I made the cookies, and I also had the clear liquid issue. My baking sheets were covered with it. I was wondering if it was because I had made the SCM recipe last week and it had been refrigerated but saw others had had the same experience.
dsdjhardy says
December 30, 2016 at 8:26 amI personally have not had this happen, but I know a lot of others have. I have sometimes baked them in a bar pan or muffin tin, then cooled them in the refrigerator so they firm back up.
Charla Thompson says
January 9, 2017 at 5:31 pmI didn’t read the comments about it being better using a skillet when I made my first batch. I did see it this time and what a difference that makes! I think it cuts the time to reduce in half! Thanks!
PS. – I LOVE this stuff and my non-low carb hubby loves the fudge!
dsdjhardy says
January 9, 2017 at 7:35 pmAwesome!
Susie says
January 17, 2017 at 11:58 amCould I substitute half and half for the whipping cream?
dsdjhardy says
January 17, 2017 at 5:58 pmWhipping cream is substantially thicker than half & half. It would probably take longer to “condense.” I would start with replacing part of it and see how it works. 🙂
Stacey Barrett says
December 17, 2017 at 8:39 amJust fyi, I accidentally used half and half instead of cream. I had to add 1/2 tsp of gluccoman to help thicken it and only got 2/3 cup after it reduced. It worked, technically, and I made the fudge and it gave me my chocolate fix, but I’m going to make it correctly today! I definitely didn’t feel like eating it by itself. So I’m guessing there was something lost using half and half. Here’s to paying better attention! 🙂
Iwantcookies. says
January 25, 2017 at 9:15 pmI really having trouble with this. I’m on my second batch, and it keeps separating. The first time I simmered everything in a skillet for about 20 minutes, knew it wasnt “thick and gooey”, but figured it would thicken as it cooled, but it didn’t thicken enough. But it looked ok (and tasted great!), so I put it back on to simmer some more and it began to separate! So I tried another batch, I figured the stopping to cool midway is what messed it up. This time I let it go longer to thicken up before taking it off the heat and it seperated on its own. What am I doing wrong? It’s a seperated greasy mess! Btw I’m using heavy whipping cream, unsalted butter, and Splenda.
dsdjhardy says
January 25, 2017 at 11:17 pmI am so sorry you are having trouble. I have never had it separate that way. However, I have never used any sweetener other than Gentle Sweet (or a homemade version of it). Perhaps something with the Splenda is causing t to separate?
Tyra R says
January 28, 2017 at 7:13 pmOh my goodness! This is the best recipe ever! It surely does not taste sugar free! Pure heaven and can’t wait to make your almond joy cookies tomorrow! Thanks for sharing!
Bonita says
February 2, 2017 at 6:21 pmCan I use Ghee in lieu of butter?
dsdjhardy says
February 2, 2017 at 7:56 pmI would think so, but I have not tried that replacement.
Michelle says
February 6, 2017 at 9:15 pmYou are a genius!! This is amazing! Can’t wait to use it to make your fudge. Thanks!!
Diane says
March 18, 2017 at 4:53 pmWhat did I do wrong? I used a large pan… I used erythritol was that wrong?? I simmered and simmered waiting to see a thick gooey texture but I got a dark brown liquid!
dsdjhardy says
March 18, 2017 at 6:34 pmIt sounds like perhaps the heat was too high. It should be a medium heat, just enough to keep it simmering. If it is cooked too long, it will turn into caramel.
Kim says
June 30, 2017 at 2:30 amThis happened to me! It looks and tastes like Carmel, but it’s a little gritty (I assumed it’s because I used Lakanto). Not what I expected, but DELICIOUS!
Melissa Holden says
April 8, 2017 at 11:08 amI just made this using Truvia as my sweetener. I had it on low heat after it came to a boil for 20 minutes and then another 10 minutes. It did cook down and turned a lovely gold color but it didn’t thicken up. Could it be because I used Truvia as my sweetener?
dsdjhardy says
April 8, 2017 at 4:51 pmPossibly – I’ve never used anything other than Gentle Sweet in this recipe. It may thicken as it cools, though.
Amanda says
April 24, 2017 at 2:15 pmThank you! Thank you! Thank you! I am the (probably insane) person trying the Keto diet even though I am allergic to coconut (yes, in all forms). I understand that coconut is the perfect food…unless it kills you. I can’t wait to try this. It opens up so many possibilities for me.
Betty Horne says
June 8, 2017 at 8:13 pmdo you know how many carbs are in the sweetened condensed milk recipe?
Sarah Hardy says
June 9, 2017 at 11:43 amThere are 0 net carbs – no carbs in the butter or the heavy cream, and the carbs from the sweetener are all sugar alcohols. 🙂
Susiewho says
August 7, 2017 at 8:46 pm1 cup of heavy whipping cream contains 6.4 carbs…… dang it!
Sarah Hardy says
August 7, 2017 at 10:24 pmThis was just brought to my attention today. The nutritional calculator I used did not catch it apparently. But even so, there would only be 1.07 net carbs per serving. (2 Tablespoons)
Rikke says
June 12, 2017 at 1:49 amWhat is the fat % of the cream you use? We don’t have the same dairy types..
Sarah Hardy says
June 12, 2017 at 8:27 amI believe the one I use is 40%? Does that sound right? I’m not able to check at the moment.
Izzy says
June 29, 2017 at 11:02 amJust found your recipe on Pinterest. Thanks for taking the time to come up with such great stuff! I was looking for an alternative to coconut milk (can’t stand the flavor), and found this. Just finished making it. Followed all of your directions, made a few adjustments (I used half swerve and half stevia in the raw) and it came out amazing. Stayed by it the whole time, didn’t really feel like cleaning up a sugary burnt mess today. Looked away for a minute towards the end and found it scorched a bit at the bottom. Turned it a nice light gold color. All in all a success. I’m planning on making grain free magic bars with this. ?
Susanna says
July 30, 2017 at 3:59 pmI just made this. It was literally better than Eagle Brand milk. Thank you so much:)
I followed the recipe exactly and it took @ 20 minutes for it to come to the proper consistency. I may lick the pan and the spoon…
Lori says
October 20, 2018 at 6:29 pmI just made this using Sola sweetener, and omg, so delicious, I did lick the spoon and scrapped the pan for every drop of goodness to eat! 😂 Tastes like soft caramel – yum!
Susiewho says
August 7, 2017 at 8:55 pmThank you for this FABULOUS recipe. It made the perfect Key Lime Pie! SF LC
Sarah Hardy says
August 7, 2017 at 10:23 pmAwesome! That sounds delicious!
Autumn says
August 13, 2017 at 2:20 pmMade this today…great recipe BTW, but I used fresh cream & it turned out lumpy, do you think it’s the cream or did I do something wrong?
Sarah Hardy says
August 14, 2017 at 11:27 amI’m not sure – I’ve never used fresh cream for this recipe (though that sounds amazing)! Did you use a whisk to stir it?
Megan says
September 1, 2017 at 6:38 pmWhat is the serving size?
Sarah Hardy says
September 1, 2017 at 11:41 pm2 Tablespoons is a serving size. 🙂
Marcene says
September 12, 2017 at 12:10 pmHi! I stumbled across your recipes on Pinterest, starting with the Triple Chocoate cake one. I have to say I am loving your recipes! I can’t wait to try them! Can you tell me what a servings size is for the condensed milk recipe? I saw the nutritional facts but couldn’t find the SS. Thanks!
Sarah Hardy says
September 12, 2017 at 4:37 pmWelcome Marcene!! I am so happy you have found recipes to enjoy! I love hearing that from my readers! The serving size for the condensed milk is 2 Tablespoons. 🙂 Enjoy!
Lena says
September 12, 2017 at 11:17 pmWow I am so happy you share this recipe! I cannot wait to make a chocolate drunken cherry cake using this condensed milk! Thank you!
Cathie says
September 18, 2017 at 3:14 pmI made this today, and it is absolutely fantastic! Tastes just like the “real” thing! I did do what you suggested & use a frying pan. Took about 25 minutes, but turned out beautiful! Thanks for this great recipe! I also made the pumpkin bars & they are a hit with the whole family!
Sarah Hardy says
September 19, 2017 at 8:36 amAwesome! I’m so glad you enjoyed! 🙂
Lena says
September 27, 2017 at 7:07 pmI am going to make this in coming weeks. I had no idea it was so easy to make a healthy sweetened condensed milk. Can you have nutritional information included in the print version? I printed recipe but the nutritional information was missing; I had to copy it, paste it, and then print it separately. Thanks.
Lisa says
September 29, 2017 at 8:48 amYum! After I tasted it I got a spoonful.. may have burned my tongue a little, but oh well. A little bit dropped off my spoon onto the floor & I was tempted to eat it! It is THAT good! I mean, my floor is pretty clean, but… haha! I followed the recipe exactly & started cooking it then watched the video. In the video you use unsalted butter.. I had just put salted butter in my pot. It does taste a tad on the salty side so next time I would use unsalted. Maybe note that change in your recipe to say unsalted.. I can’t wait to make the almond joy cookies later! Thanks!
Sarah Hardy says
September 29, 2017 at 8:57 amI’m so glad you enjoyed it! I totally understand the urge to lick the floor! Ha!
Mary McKinney says
October 15, 2017 at 12:24 pmWould this work with goats milk? I cant do dairy
Sarah Hardy says
October 15, 2017 at 2:34 pmYou can make a dairy free version following this recipe! 🙂 http://mymontanakitchen.com/2017/01/26/2-ingredient-dairy-free-sweetened-condensed-milk-thm-s-sugar-free-low-carb/
Cindy says
November 7, 2017 at 9:08 amCould I use Monk Fruit as the sweetener in this recipe? A local health food store recently closed and had everything marked down and I bought quite a few bags of it so now I need to use it. Thanks.
Sarah Hardy says
November 7, 2017 at 9:25 amI would think so, but I have not used Monk Fruit very much. 🙂
Amber Cash says
November 7, 2017 at 12:37 pmCan this sweetened condensed milk be used to make caramel like the sugar-filled version?
Sarah Hardy says
November 7, 2017 at 7:45 pmI honestly do not know, as I have never tried it! I have “overcooked” it a time or two and it turned into more of a caramel flavor.
Tara says
November 10, 2017 at 1:20 pmThis is some amazings stuff! Thanks for adding to my list of food addictions? Now I just need to find heavy cream in a larger container because I’ll be making my own flavored creamers from now on, and there are so many other things this can be used for. I had to use triuvia baking blend, but it still worked great. Btw, I licked the pan like it was a cake bowl! Thanks so much for the recipe.
Tara
Angela says
November 15, 2017 at 12:26 pmOh, this sounds divine!! Lots of possibilities with this recipe. Has anyone tried using stevia in place of the Gentle Sweet? If so, how much would i use? Thanks in advance, and kudos to you for sharing this recipe!!
laura says
November 15, 2017 at 3:02 pmMine also took more than 30 minutes . But it started separating! it look like battery liquid on one side and a creamy yellowish part on the other side, It didn’t condense like the video …I had to throw it away. What did I do wrong? I thought I overcooked it but by reading the comments of other people it seems like I didn’t because it’s taking longer to cook so I don’t know what happened ….
Sarah Hardy says
November 16, 2017 at 12:32 pmI’m so sorry, Laura! I’m not sure what could have happened. What sweetener did you use?
laura says
November 17, 2017 at 5:00 pmstevia powder…
Joy Jacques says
November 22, 2017 at 3:39 pmThis is so awesome!
I made it today. I used a 50/50 mixture of Truvia (stevia) and Splenda. Since Truvia is so sweet I used 3T instead of the full 1/3C. I used a non-stick skillet and it took just over 15 minutes. The sad part is that right at the very end something in the mixture began to caramelize in tiny brown flakes. I must have gotten the pan too hot. I was kind of bummed, because it looked so beautiful just before that happened. I tried whisking to get it to blend, but that didn’t work.But it doesn’t effect the taste, and I’m going to use it in pumpkin pie so it shouldn’t be noticeable
Thank you so much!!!
Oksana says
December 5, 2017 at 11:58 amHi there
I was wondering if I can sub in the super sweet blend in all these recipes that use gentle sweet and just use 1/2 the amount of e sweetener ? Or it could possibly mess it the texture of things ?
Thank you
Sarah Hardy says
December 6, 2017 at 9:58 amI think that should work in most recipes. I usually use 1/2 the amount when subbing Super Sweet for Gentle Sweet. 🙂
Meryl says
December 7, 2017 at 8:54 pmThis recipe is amazing!!! It’s the second time I’ve made it and i can’t stop eating it before it gets to the fridge. I can’t wait to use it to make the fudge. Thanks for giving us such a great alternative to the sugary stuff
Nicole says
January 3, 2018 at 7:43 pmI made this because I also want to make your fudge which looks amazing and not a fan of the cream cheese fudge. While it wasnt the custard type of texture, I had it on the stove on simmer for 30 mins and then another 20. It’s been in fridge for last 3 hours and has firmed up since. How firm should it be? If it’s not thick, will it still work when using your fudge recipe in microwave?
Nicole says
January 3, 2018 at 7:48 pmI just scrolled up and realized you had a video there and noticed the mistake I made. I had it on too low heat and it did not bubble enough. Could I stick it back on the stove from the refrigerator to make it thicker and then refrigerate again? Thanks!
Sarah Hardy says
January 3, 2018 at 8:36 pmYes, I would think so!
Michele says
January 7, 2018 at 5:45 pmI have made other low carb condensed milk recipes, but this one is by far the easiest and best in texture and flavor. The tip about making it in a frying pan is brilliant! Thank you.
Holly A says
January 29, 2018 at 12:08 pmI’ve made this 3 times now using half heavy cream and half 1/2 &1/2 to lighten it up and it works beautifully! No need to use all that heavy cream.
Sarah Hardy says
January 29, 2018 at 1:46 pmAwesome! That is great to know – thank you for sharing!
Les Bucher says
February 3, 2018 at 10:00 amMade this yesterday, with homemade Gentle Sweet. Bang on perfect! Only took 12 min. in my biggest, widest frying pan. Added it to my coffee this morning with some Lorann caramel flavouring. Delish!! Thank you. (My suggestion is use the exact sweetener for the best results.)
Marie says
February 17, 2018 at 2:07 pmMade this with Sukron Gold instead of Gentle Sweet and it’s amazing!
Just curious, but how did you come up with the calories? The macros don’t add up to 157 calories. I’m counting calories, so just wanted an accurate amount 🙂
11g fat = 99 calories
1g carb = 4 calories
1g protein = 4 calories
_________________
107 calories
Am I missing something?
Sarah Hardy says
February 17, 2018 at 2:20 pmI’m so glad you enjoyed it! I used My Fitness Pal to calculate the numbers. Perhaps Sukron Gold has less calories than Gentle Sweet?
Sherry says
April 16, 2018 at 11:31 amHave you ever used this making homemade ice cream in an electric ice cream maker?
Sarah Hardy says
April 16, 2018 at 11:30 pmI have not – I have a couple of ice cream recipes on my blog, but none using this sweetened condensed milk. I would think it would work, though!
Ioana says
May 14, 2018 at 7:12 amI love using your condensed milk recipe to make low carb pancakes with coconut flour. So good.
Amy says
May 20, 2018 at 10:24 amThis is my second time making it, and the first time, I didn’t use a large pan, so it took 40 minutes with a lot of foaming over. I stuck with it and ended up with the thick creamy results expected. This time I used a bigger sauce pan as recommended, about a 4qt size, and it took 15 minutes, with no bubbling over. So so so good. I use it for coffee, topping coffee jelly, and in fudge. Thanks for this magical recipe.
Tami says
May 27, 2018 at 9:05 amMade this today and oh my goodness, turned out perfect and oh soooo yummy 😋! Thank you for the recipe!!
Norma says
May 27, 2018 at 10:12 pmThank you for the recipe! I just made it and turned out like yours!😋😍 I used Pyre for sweetness! First time making sweet condensed milk and I loved it!
Racing82 says
June 3, 2018 at 7:03 amThis stuff is heaven on a spoon!! I have started trying Allulose as my low carb/low cal sweetener and it performed beautifully in this recipe. It turned a lovely, rich light cocoa brown color and tastes devine! Thank you, thank you , thank you! Key lime pie and ice cream, here we come…
Mae says
June 30, 2018 at 11:57 pmHow important is the sugar to get the consistency of condense milk if I were to use milk and butter only? I’m thinking of add liquid stevia after it thickens. What’s your take on this? Thank you !
Sarah Hardy says
July 2, 2018 at 11:12 pmI think it would still work! If you try it, please come back and let me know how it turns out!
Francesca says
July 22, 2018 at 4:25 amAbsolutely delicious! I used Splenda as a sweetner. Once the mix had cooled down i made a lemon flan that i had not made in many years and more recently would never consider making again because of the condensed milk. It tasted exactly like the original. I think the recipe may be exactly the same for key lime flan using lime instead of the lemon.
For those who say the mix is separating it may be because the cream is being heated up too quickly (or the butter). Try starting off with a slow warm up. Even consider getting your butter really soft or completely melted before mixing it with the cream. Let it start reducing on a low medium heat and if you think it might be starting to seperate use a whisk in the pan to blend it. Once its reduce d but before it really cools you can also whisk it again.
Thanks for the recipe! We are all happy at my house😀
Vicky T says
August 2, 2018 at 1:56 pmCan I use Swerve granular in this recipe?
Sarah Hardy says
August 2, 2018 at 11:02 pmYes!
Bea says
August 5, 2018 at 7:31 pmDid you try making it with Swerve? I’m planning to make it soon and wonder if it will turn out ok using Swerve?
Sarah Hardy says
August 6, 2018 at 7:26 amYes, Swerve should work great!
Karen says
September 14, 2018 at 10:03 amSo…I made this yesterday and just now may, or may not, have eaten it with a spoon….YUMMY!! Thanks!!!
Tara says
November 3, 2018 at 3:36 pmHello,
I’m sorry maybe I’m blind but I couldn’t find how much you use of each ingredient in your post. I noted other people mentioned 1 cup heavy cream and I can see from your video you use 1/3 cup sugar but the butter I’m not sure?? Please could you help
Sarah Hardy says
November 6, 2018 at 7:28 amHi Tara, the recipe is at the very bottom of the post (just above the comments).
Kim says
November 9, 2018 at 7:20 pmI have Erythitol,splenda,swerve,monk fruit. I dont have Gentle sweet. What mixture can I use and what amount. Thanks
Sarah Hardy says
November 9, 2018 at 9:31 pmHi Kim, readers have reported using swerve in the same amounts with wonderful results!
Jen says
November 10, 2018 at 12:39 pmOh my goodness!! This took much longer to reduce than I expected, BUT, I am so thankful I didn’t give up. I think this just changed my life….seriously!! This is absolutely delicious!! Thank you so much for sharing!!
Becky Tonner says
December 3, 2018 at 7:37 amanyone used splenda?
Theresa K Williams says
December 3, 2018 at 2:24 pmI can’t find the video of how to make the condensed milk! Is it in the video series at the top of this page? I only watched a couple of those and then gave up) I made this quite a few months ago but just read about the pan you recommend so I’m looking forward to making this again!
Thanks,
Teri
Sarah Hardy says
December 4, 2018 at 10:11 amThe condensed milk video should be the very first one that plays at the top of this page. 🙂
Theresa K Williams says
December 3, 2018 at 5:41 pmOH! Please disregard my question! It was right there at the top! Sorry!!
Dee says
December 15, 2018 at 12:11 pmYum. Made fudge, poured the left over condensed milk into a flat dish and put it in the freezer. Cut it into small pieces and the taste reminds me of white chocolate. Yum times two.
Margaret Brown says
December 16, 2018 at 4:49 pmI just made this and it is awesome had to cook a bit longer but could have been altitude adj, now to keep from eating it
Jenny says
January 11, 2019 at 9:36 pmHi, I’m just wondering how to figure out the macros for the finished product. Would it be the same as before it is condensed just less volume? Tia!
Sarah Hardy says
January 12, 2019 at 4:48 pmHi Jenny, the macros listed are for the finished product. 🙂
Kitty Johnson says
February 26, 2019 at 6:00 amI feel like I should be proposing to you or something. This. Is. AMAZING! Being the rebel I am, I doubled it my first try. Read through a bunch of the reviews and watched the video twice to make sure I got it. It took probably 30 min to condense down. I do not care for recipes that claim to taste just like their flour/sugar counterparts. This still has the sweetener aftertaste that I don’t think I’ll ever get used to, since it’s been a few years now. But this, ohhh myyy. I want to live on this stuff. Screw nutrition, just cream and Gentle Sweet. Then again, that may be hard on the wallet. But, anyways, this will definitely remain in my fridge forever now. You’re awesome!!!!
Kathy says
April 8, 2019 at 8:01 pmHi there! This stuff is delicious1 Thanks so much. I didn’t know if you had tried this but, I’ve seen tons of recipes for 2 ingredient ice cream (whipped cream and sweetened condensed milk. I bet it would taste great with this stuff! 2cups heavy cream very cold, and a can of 14oz sweetened condensed milk,and mix, then and whatever you want to add. (lot of easy flavors to make ).Freeze. I thought maybe you’d like to try it. You don’t need an ice cream machine to make this either. 🙂
Sarah Hardy says
April 18, 2019 at 7:20 pmThat sounds delicious!
DebbieH says
June 22, 2019 at 12:22 pmSarah, thank you! I made it and it turned out perfect. I then added it to the 2-ingredient fudge. Oh my! It came out of my molds perfect too. Will definitely be making this again. 💕
Dayna says
August 28, 2019 at 11:24 amI used this as a base recipe to make a “low carb white chocolate sauce”. I added in a few tablespoons of WC chips, and a teaspoon of pure vanilla extract. It turned out delicious!! I’m NOT doing keto, I’m just keeping my carb intake to 50-75 a day. And this allows me to enjoy my white chocolate mochas for less than 10 g of carbs 🤗🤗 I made a batch for my friend, and she added cinnamon for a lower carb version of cinnamon dolce syrup. Both turned out great, thanks!
Sarah Hardy says
August 28, 2019 at 6:18 pmOoooh, that sounds amazing! Thank you for sharing!
Deborah says
November 2, 2019 at 9:32 amAm I missing something? I can’t find the video at the top of the page.